How to make Green Chilli Pickle

This green chilli pickle is spicy yet full of flavour

Recipe

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-2days

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Green Chilli Pickle Recipe

• Light green chillies 100 grams
• Fennel seeds (saunf) 1 tablespoon
• Mustard seeds 1 1/2 teaspoons
• Fenugreek seeds (methi dana) 1/2 teaspoon
• Mustard oil 1 cup
• Vinegar 2 1/2 teaspoons
• Asafoetida 1/2 teaspoon
• Turmeric powder 1/2 teaspoon
• Salt 2 teaspoons

Method

Step 1

Remove stems and cut green chillies into small pieces.

Step 2

Dry roast fennel seeds, mustard seeds and fenugreek seeds till fragrant.

Step 3

Heat mustard oil in a non-stick pan till it smokes.

Step 4

Coarsely crush roasted spices in a mortar with a pestle.

Step 5

Take green chilli pieces in a bowl, add vinegar, asafoetida, turmeric powder, salt, crushed spices and hot oil in a bowl. Cover tightly with a muslin cloth and set aside for 2 days.

Step 6

Serve or store in airtight container.